Brussels Sprouts Salad
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A Note from Feedfeed
Craving a superfood-packed lunch? This Brussels Sprouts Salad made with a Wedderspoon Manuka Honey, Wedderspoon Apple Cider Vinegar, Dijon Mustard and Shallot dressing is a delicious solution to your craving! The sweet and tangy combo of honey and vinegar is the perfect addition to the crunchy and crispy textures. Don't forget to top your Brussels Sprouts and Kale with Pomegranates and tangy Goat Cheese, too!
Enjoy this salad with a refreshing cocktail. Watch the video below to make our Bee's Knees Cocktail with Manuka Honey! These two are a dream match. We'll cheers to that!
Click here to learn more about the magic of Manuka honey!
- Recipe Card
Recipe Card
For the Salad
ingredients
- 1 pound Brussels sprouts, shaved
- 1 bunch lacinato kale, chiffonade
- 2 tablespoons lemon juice, freshly squeezed
- Kosher salt, To Taste
- 2 ounces goat cheese, crumbled
- 3/4 cup pomegranate arils, (from about 1 pomegranate)
- Vinaigrette, (recipe below)
Method
Step 1
Toss Brussels sprouts and kale in a large mixing bowl. Drizzle with lemon juice and salt, then massage until greens are well coated and slightly softened, about 3 minutes. Mix in goat cheese, pomegranate arils, crispy farro and vinaigrette until well incorporated, then serve
For the Vinaigrette
ingredients
- 2 teaspoons Wedderspoon Apple Cider Vinegar
- 1 medium shallot, minced
- 1 tablespoon Wedderspoon Manuka Honey
- 2 teaspoons Dijon mustard
- 1/2 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper, To Taste
Step 1
Combine orange juice, Wedderspoon Apple Cider Vinegar, thyme and shallot. Let sit until shallot is slightly softened, at least 10 minutes. Whisk in Wedderspoon Manuka Honey and Dijon mustard until combined. Gradually pour in oil while whisking vigorously to emulsify. Season with salt and pepper, to taste. Dressing can be made up to 5 days ahead.